Thai Red Curry Ramen

Let’s talk ramen.

I have a confession to make. One of my favorite foods prior to being vegan and gluten free was ramen. Not authentic ramen… the ramen packs you could buy for a quarter at the grocery store. I used to eat these salty snacks all the time. Shun me, please!

However, I’ve now seen the light. While that cheap ramen still sounds delicious to me, it’s probably not the best thing to put in my body. And it’s note even close to authentic! So I decided to make my own ramen. This still isn’t the most authentic ramen around. It’s impossible for me to do that, since I can’t eat the wheat noodles in authentic ramen. But the flavors are delicious! And that’s what is most important, right?

I like my ramen light on the veggies, heavy on the broth, and heavy on the spice. This Thai Red Curry Ramen fits the bill perfectly! The ramen uses thin rice noodles, so it’s gluten free. It has fresh celery, carrots, and bok choy for a little extra crunch. It also has deliciously spicy flavors from red curry paste, ginger, and garlic.

The combination of the vegetables and spices make this a perfect dish for fall or winter. It has the freshness and crispness of fall with the coziness and warmth of winter. It also makes a large batch, so you can enjoy it for lunch or dinner all week! I hope you’ll give this Thai Red Curry Ramen a try!